This is a traditional term for Turkish shish kebab also found in Syrian and Lebanese cuisine. As most people know shish means "skewer". The second word "Tavuk" (read as "Taouk") is the Turkish word for "chicken”. Our version marinates in buttermilk and lots of spices like chives, basil, and oregano. Tender white meat chicken is threaded onto skewers with chunks of peppers, mushrooms and onions. Serve over rice provided. (We do not recommend freezing the fresh vegetables in this dish.)
We don’t recommend freezing the fresh vegetables in this dish.
NOTE:Soak Skewers for 30min in water before use.
GRILL: Grill the kabobs over medium high heat, turning occasionally, until the chicken is no longer pink inside, about 10 to 15 minutes on a gas grill. BROILER: Place rack about 6 inches from broiler in your oven. Preheat broiler. Place kabobs onto a shallow pan. Broil for 10 minutes. Turn kabobs over and broil for another 7 minutes. Turn kabobs again and broil for 7 more minutes. Keep an eye on them so they do not burn. Serve over rice.